Turkey Nuggets
40 min
Crispy tortilla-crusted turkey nuggets with homemade guacamole, pineapple couscous, and a fresh herb dressing. A proper weekend treat the whole family will love.
crispyfinger foodfor kids
Chicken Nuggets with Green Potato Salad
Crispy homemade nuggets the whole family goes for — paired with a tangy green potato salad that actually makes it a proper dinner.
Instructions
- 1
Mix the flour, salt, and pepper together in a deep bowl. In a second bowl, whisk the eggs. In a third bowl, mix together the parmesan and breadcrumbs.
- 2
Cut the chicken fillets into fairly thick strips. Coat each strip in the flour mixture, then dip in the egg, and finally press into the parmesan-breadcrumb mixture.
- 3
Lay the coated strips on a baking paper-lined tray and bake at 200 °C for about 10 minutes, depending on thickness — you want them golden and cooked through.
- 4
Cut the cold cooked potatoes into chunks and put them in a bowl. Now blend the pickled cucumber, basil, mustard, yogurt, and mayonnaise in a food processor until you get a smooth dressing. Season with salt and pepper, then gently fold the potatoes into the dressing.
Per average serving
683
Calories
kcal
59.2
Protein
g
61.1
Carbs
g
21.7
Fat
g
4.7g
Fiber
6.3g
Sugar
1281mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
683
Calories
kcal
59.2
Protein
g
61.1
Carbs
g
21.7
Fat
g
4.7g
Fiber
6.3g
Sugar
1281mg
Sodium
Tips from the kitchen
- Set up your three bowls in a line before you touch the chicken. Flour, then egg, then the parmesan and breadcrumb mix. Keep one hand for the wet step and one for the dry, or you end up with breaded fingers and bare chicken.
- Press the strips firmly into the parmesan-breadcrumb mix so the coating actually sticks. A loose dredge slides off in the oven.
- Ten minutes is a starting point. Thick strips need a couple more. Cut into the biggest one to check it's white all the way through with no pink.
- The potatoes need to be cold for the salad. Warm potatoes thin out the dressing and turn it sloppy, so cook them ahead if you can.
- Blend the dressing until it's smooth and properly green from the basil before you taste for salt and pepper. The pickled cucumber already brings a fair bit of tang.
Ways to vary it
- If you want a bit of heat in the coating, mix a pinch of paprika or cayenne into the flour. Kids who don't like spice can skip it.
- Swap the basil in the dressing for dill or parsley if that's what you've got. Each one gives the potato salad a different feel.
- You can serve the nuggets with the dressing as a dip on the side instead of folding it through the potatoes, handy if someone at the table is picky about mixed-up food.
Storage & leftovers
The nuggets keep 3 days in the fridge in a sealed container, and the potato salad about the same. Reheat the nuggets in a hot oven or air fryer for a few minutes so the coating crisps back up, not the microwave or they go soft. The salad is best straight from the fridge and doesn't freeze well.
What to serve with it
A simple green salad or some lemon wedges to squeeze over the nuggets rounds it out. A bit of extra mustard on the side never hurts.
UC
By Untrained ChefPublished 6 May 2026 · Updated 11 July 2026
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